MSGID: 1:18/200.0 68d6e8e2   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Pot Pie   
    Categories: Pastry, Mushrooms, Vegetables, Herbs   
         Yield: 7 servings   
       
   MMMMM-----------------------MUSHROOM GRAVY----------------------------   
         2 tb Olive oil   
         4 tb Unsalted butter; divided   
         1 md Onion; chopped   
         1 tb Tomato paste   
       1/2 lb Cremini or button mushrooms;   
              - rough chopped   
         2    Sprigs of thyme   
         4 c  Vegetable stock *   
         3 tb All-purpose flour   
              Salt & pepper   
      
   MMMMM----------------------MUSHROOM FILLING---------------------------   
         2 tb Butter   
         1 md Onion; chopped   
         1 md Carrot; diced   
         1 md Fennel bulb; diced   
         1 lb Assorted mushrooms; sliced   
      
   MMMMM--------------------------ASSEMBLY-------------------------------   
              Chilled pie dough for a   
              - double-crust 9" pie;   
              - homemade or store-bought   
         1 lg Egg; beaten   
       
     * Since I am not a vegetarian I used beef stock - UDD   
        
     Set the oven @ 375°F/190°C.   
        
     FOR THE MUSHROOM GRAVY: Heat 2 tablespoons each of olive   
     oil and butter in a saucepan over medium heat. Cook the   
     onion until soft, 10 -15 minutes.   
        
     Add the tomato paste and cook, stirring continuously for   
     1 minute.   
        
     Add the cremini or button mushrooms and cook until   
     softened and the liquid has evaporated.   
        
     Add vegetable stock and thyme sprigs and simmer until   
     reduced by half, about 30 minutes.   
        
     Strain through a fine-mesh sieve into a bowl and discard   
     the solids.   
        
     Make a roux. Heat the remaining 2 tablespoons of butter   
     in a large saucepan over medium heat. Add the flour and   
     cook, whisking continuously, until the flour begins to   
     smell nutty, thickens and lightly browns.   
        
     Whisk in the reserved broth, increase the heat to   
     medium-high, whisking continuously. Bring to a simmer   
     and then remove from the heat. Season with salt and   
     pepper to taste.   
        
     FOR THE FILLING: Heat 2 tablespoons of butter in a large   
     skillet on medium heat and sauté the onions, carrots,   
     and fennel until soft. Add the mushrooms and cook until   
     browned. Season with salt and pepper.   
        
     TO ASSEMBLE: On a floured surface, roll out the pie   
     pastry into a circle big enough to fit into a nine-inch   
     pie pan with a couple of inches of overhang. Gently fit   
     it into the pie pan without stretching the dough. Place   
     the pastry-lined pan in the refrigerator while rolling   
     out the top crust.   
        
     Roll the remaining half of the pastry into a circle   
     large enough to completely cover the pie pan with a   
     couple of inches of overhang.   
        
     Remove the pastry-lined pie pan from the refrigerator.   
     Fill with the sauteed mushroom mixture. Top the mushroom   
     filling with the mushroom gravy.   
        
     Gently cover the pie with the top crust. Bring the   
     bottom overhang over the top overhang and trim off any   
     excess. Pinch the edges with your fingers or a fork to   
     seal, then make a few cuts on the top to allow the   
     filling to vent. Brush the top of the pie with the   
     egg wash.   
        
     Place the pie on a rimmed baking sheet and bake in the   
     oven for about 45 minutes, until the crust is nicely   
     browned.   
        
     Makes 1 nine-inch pie   
        
     Serves 6 - 8   
        
     By Peter Glatz   
        
     RECIPE FROM: https://www.illinoistimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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